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Tiramisu: Sostanza's Tiramisu

Source of Recipe

Erin Rosella, owner-chef of Sostanza - posted to RC by Catgurrl


List of Ingredients

17 ounces mascarpone

1 cup granulated sugar

2 egg yolks, divided

1 Tbsp vanilla

6 Tbsp Cognac or brandy

2 cups whipping cream

5 cups espresso

1 cup grated semisweet chocolate

2 packages champagne biscuits (about 40)



Recipe



Cream mascarpone with the sugar, egg yolks, vanilla and 2 tablespoons of the Cognac. In another bowl, whip the cream until stiff. Carefully fold in the mascarpone mixture. Keep cool.


When the espresso is cool, add the remaining 4 tablespoons of Cognac.


Using a 9x16-inch sheet pan (it should have one-inch edges), spread a quarter-inch layer of the mascarpone cream about 5 inches wide down the middle. Dip the biscuits lightly into the espresso and place in a row atop the mascarpone mixture the entire length of the pan. Using a spatula, spread a half-inch layer of the mascarpone cream over the biscuits. Sprinkle with a fourth of the grated chocolate. Repeat for 2 more layers, topping the final layer with the grated chocolate.

Makes 12 servings.

NOTE: Rosella faces the biscuits different directions with each layer because this makes the dessert firmer for slicing. She feels it is best if the tiramisu is made several hours to a day ahead of serving.